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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These would be great to make on a picnic or to serve for a nice lunch at home. They can be made smaller and can be served as an appetizer. When we made these we made them without the basil and substituted parsley and/or cilantro, basil is not very well liked around this neck of the woods. Found it on . Ingredients:
1 1/4 lbs boneless beef top sirloin steaks, well trimmed, cut 1-inch thick |
4 french rolls, 6-inch and crusty |
1/3 cup italian dressing (i used paul newman's) |
3/4 cup shredded mozzarella cheese |
1 (2/3 ounce) packet good seasons italian salad dressing mix |
2 cups spinach leaves, thinly sliced, tightly packed |
1 large tomato, chopped |
1/3 cup fresh basil, thinly sliced, tightly packed |
Directions:
1. Lightly brush cut sides of rolls with dressing.
2. Place rolls, cut sides down, on grid over medium-ash covered coals(or use on grill pan on top of stove); grill uncovered 1-2 minutes or until golden brown.
3. Turn rolls and sprinkle with cheese. Grill 1 to 2 minutes or until cheese just begins to melt.
4. Press dressing mix into both sides of steak; place on grid and grill uncovered 16-20 for medium rare to medium doneness, turning occasionally. Cook longer for desired doneness.
5. Combine spinach, tomato and basil; toss.
6. Place equal amount on each roll half.
7. Carve steak crosswise(against the grain) into thin slices; arrange over spinach mixture.
8. Enjoy with a Zinfandel, Beaujolais or a nice Chianti.
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